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Suggest a better description1. Place dices eggplant in colander and sprinkle with sea salt. Let stand 1 hour, then pat dry.
2. Heat oil in stockpot.
3. Add eggplant, onion, peppers, and garlic; saute until tender.
4. Add rest of ingredients and simmer for 45 minutes.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 280 | ||
Calories from Fat: 69 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 368.6mg | 13 % | |
Potassium 760.3mg | 20 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 30.1g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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